Ingredients
1 10 3/4-oz. can cream of potato soup
1 Cup milk
1/2 Cup frozen whole-kernel corn
1/4 Cup finely chopped green bell pepper
2 Tilapia fillets, cut into 1-inch pieces (about 10 oz.)
1 Roma tomato, seeded and finely chopped
2 Tbsp. finely chopped green onion
1 Slice turkey bacon, crisp-cooked and crumbled (optional)




Directions
In large saucepan, combine soup, milk, corn and bell pepper. Bring to boiling. Reduce heat; cover and simmer 5 minutes or until bell epper is tender. Stir in tilapia. Simmer 3 to 5 minutes more or until fish is opaque and flakes easily with a fork.
Divide chowder among 4 soup bowls. Sprinkle each serving with some tomato, green onion and bacon, if desired.

found @ wal-mart.com

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